Delicious Greek Tabouli Salad has Mediterranean flavors and is quick, easy and healthy. You can make this salad ahead of time and it’s perfect for any occasion.
Do you just get on flavor kicks? I know that I do. I think it has something to do with the weather. Now that the weather is getting warmer, I am in the mood for cool Greek or Mediterranean foods. I don’t follow any particular diet. I consciously just try to keep my calories reasonable. If you do follow a diet, you know that the Mediterranean is often recommended. My Delicious Greek Tabouli Salad would certainly be a great choice.
I love to sneak in whole grains whenever I can. This is the first time that I have used bulgur wheat. What a wonderful flavor! It is almost sweet and has a nutty flavor. I also loved that it didn’t take very long to cook. Some grains take quite a while and involve soaking too.
According to Sunnyland Mills, Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. It comes in different sized grains. I bought #3 course. I got it in bulk, and to tell you the truth I didn’t know the difference at the time. That is what my store carried.
We just loved this salad. You can combine the veggies of your choice. I stuck to what I thought would traditionally be in a Greek or Mediterranean salad. The vinaigrette is also nice and light and has a fresh lemon juice base. Not only was this salad delicious, it would be easy to take to a potluck or on a picnic. All of the colors and flavors just reminds me of summer.
- 1 cup uncooked bulgur wheat
- 1 red bell pepper diced
- 1 cucumber peeled and diced
- 1/2 cup diced red onion scallions would also work
- 1/4 cup kalamata olives
- 1/2 cup crumbled feta cheese
- 1/2 cup diced tomatoes
- 1/8 cup sliced pepperoncini I used Mezzetta sliced peperoncini
- 1/4 cup fresh dill finely chopped
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 1/2 teaspoon sugar
- 2 teaspoons pepperoncini juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add two cups of water to a saucepan and bring to a light boil. Stir in bulgur wheat. Cover and allow to simmer on low for 15 to 20 minutes. Set aside and allow to cool completely.
Combine vinaigrette ingredients. Shake to blend.
Add prepared vegetables, feta and olives to a large bowl. Stir in 1 1/2 cups of cooked bulgur wheat. Dress lightly with vinaigrette and stir in fresh dill. Add salt and pepper if needed.
Refrigerate until serving.
You can use all of the cooked bulgur wheat if you choose. This dish can be made a day in advance.
If you’re still looking for great Greek recipes, here are a few that I love!